Queen cupcakes with lemon icing. These easy lemon cupcakes are moist, fluffy, zingy and topped with an incredible lemon Lemon Curd! I like to use an ice cream scoop with. Light, moist lemon cupcakes filled with lemon curd and topped with toasted meringue frosting!
Plus, in cupcakes especially, it helps to cut. Lemon Cupcakes filled with lemon curd and topped with lemon buttercream frosting. These Lemon filled cupcakes remind me of lemon drop candies My taste testers said they remind them of angel food cake with how light they are. You can have Queen cupcakes with lemon icing using 14 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Queen cupcakes with lemon icing
- Prepare of cupcakes.
- It’s 75 grams of self-raising flour.
- You need 1 pinch of salt.
- You need 50 grams of butter.
- You need 50 grams of caster sugar.
- It’s 2 tsp of lemon juice.
- You need 50 grams of currants.
- Prepare 1 of milk to mix.
- Prepare 1 of egg, lightly beaten.
- You need of lemon butter cream icing.
- It’s 75 grams of butter.
- You need 130 grams of icing sugar.
- It’s 1 tsp of lemon juice.
- Prepare 1 of rind of 1 lemon, finely grated.
So, if you are looking for a fantastic cupcake base, this is the one! These cranberry cupcakes covered with sweet lemon icing are the perfect treat when cranberries are in season. Transfer cupcakes to a wire rack to cool. Do not ice until completely cooled.
Queen cupcakes with lemon icing step by step
- Pre-heat oven to 190°C.
- Place 8 paper cases in patty tins or on a baking sheet..
- Sieve together the flour and salt. Cream the butter and sugar until light and fluffy. Gradually beat in the egg and lemon juice, adding a tablespoon of the flour with the last amount. Fold in the remaining flour and the currants and add enough milk to mix to a soft, dropping consistency (be really careful not to add too much here, a tablespoon should be plenty)..
- Divide the mixture between the cases. Bake in oven for 15-20 min until well risen and golden brown..
- Remove the cupcakes from the oven and leave to cool on a wire rack..
- For the butter cream icing: Cream the butter and lemon rind and then gradually beat in the icing sugar until smooth. Add 1-2 teaspoons of lemon juice and a few drops of yellow food colouring and mix well. Spoon or pipe the icing onto the cupcakes when cool. If the cupcakes are still cooling, leave the icing in the fridge to stiffen..
Lemon Cupcakes contain a small pocket of lemon curd. Its tangy sweetness pairs beautifully with the vanilla cupcake and the whipped cream frosting. These Lemon Cupcakes have a surprise waiting inside, a small pocket of lemon curd. I just love how lemon curd has this ability to be tangy and sweet. For the cupcakes: Combine the flour, baking powder, vanilla sugar, lemon zest and salt in a mixing bowl.
